Apigenin is a polyphenol, and is one of the flavonoids found in many of the foods consumed by humans. Technically, it is a flavone with three OH groups on it. Many fruits and vegetables contain this compound. It is reported to be at especially high levels in celery, parsley, Chinese cabbage, and bell peppers. Fruits that contain this flavonoid include cherries, apples, and grapes. It is also found in wine and tea, including chamomile.
| ITEM | SPECIFICATION | METHOD |
| Apigenin | ≥98.00% | HPLC |
| Organoleptic | ||
| Appearance | Light green powder | Visual |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Extract Solvent | Ethanol & water | GC-MS |
| Physical Characteristics | ||
| Particle Size | NLT100%Through 80 mesh | GB5507-85 |
| Loss on Drying | ≦1.0% | CP2010 |
| Ash content | ≦1.0% | CP2010 |
| Residual Solvent | <3000ppm | GC-MS |
| Pesticide Residue | ||
| 666 | <0.2ppm | GB/T5009.19-1996 |
| DDT | <0.2ppm | GB/T5009.19-1996 |
| ACEPHATE | <0.2ppm | GB/T5009.19-1996 |
| Total Heavy Metals | ≤10ppm | Atomic Absorption |
| Microbiological Tests | ||
| Total Plate Count | ≤1000cfu/g | AOAC |
| Total Yeast & Mold | ≤100cfu/g | AOAC |
| E.Coli | Negative | AOAC |
| Salmonella | Negative | AOAC |
| Staphylococcus | Negative | AOAC |